Amaranth Kadhi (Butter Milk Stew) | Thotakura Majjiga Pulusu Recipe | Andhra Majjiga Charu Recipe

Veg Curries | vegetarian

Ingredients

  • 2 Big Bunches Amaranth
  • 1/2 liter Curd
  • 250 ml Water
  • 2-3 Green Chillies
  • 1 Spring Curry Leaves
  • Salt
  • 1 Inch Ginger
  • 5 Garlic cloves
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Fenugreek seeds
  • 1 tsp Raw Bengal Gram
  • 1 tsp Black Gram
  • 2 Red Chillies
  • 1/4 tsp Turmeric
  • 2 tsps Oil
  • 1/4 cup Water

Instructions

  1. Smash Garlic and Ginger coarsely and set aside.
  2. Heat Oil. Add Fenugreek seeds, Mustard seeds and let them crackle. Add Cumin seeds, Black Gram, Bengal Gram, Red Chillies, a sprig of Curry Leaves and fry.
  3. Add the chopped Amaranth leaves, Turmeric, Green Chillies, Garlic-Ginger paste and fry for 3-4 minutes until the raw smell goes off.
  4. The raw smell goes off in about 4 minutes. Then pour some water, cover it and let it cook on medium flame until it becomes slightly dry. Remove from fire.
  5. Beat the curd thoroughly, add water and salt and mix the cooked and cooled Amaranth leaves.
  6. This tastes very good with Rice and Chapatis.